Effect of beetroot pulp added on physical properties and acceptability of muffin

Abstract

The objective of this research was to determine the optimal ratio of beetroot pulp to produce American muffin. The experimental arrangement in CRD was used to study the effect of ratio of beetroot pulp at 0 % 5% 10% and 15% of total weight on the quality of product. As beetroot pulp increase, L* and b* of sample decreased were observed (p<0.05) while beetroot pulp decrease, a* of sample increased were observed (p<0.05). For textural properties, higher in beetroot pulp added showed notably decreased in hardness and cohesiveness (p<0.05) and increased in springiness (p<0.05). At 10% of beetroot pulp to produce American muffin by 9-point hedonic composed of 26.66 % moisture, 24.63 % protein, 11.43 % lipid, 1.40 % ash, 0.92 % crude fiber, 1.34 % insoluble dietary fiber and 55.88 % total carbohydrate, 344.91 Kcal. of total energy, 102.87 Kcal. of energy from fat and increase of anthocyanin 0.37 %.